Tag: gluten free

  • Eggplant Rounds

    Eggplant Rounds

    Eggplant Rounds

    It’s the tail end of the season for many of our summer favorites. This is more of a no-recipe recipe. Take eggplant, slimmer brighter Asian varieties or traditional purple globe eggplant and roast sliced rounds. Then you have a tasty base for all sorts of toppings that is keto, vegan, gluten-free, and more!

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    Eggplant Rounds

    Servings 16

    Ingredients

    • 2 large eggplants
    • ½ cup olive oil
    • 1 tbsp dried oregano
    • 1 tsp sea salt
    • 1 tsp ground black pepper

    Instructions

    • Preheat oven to 400° F. Cut eggplant into half-inch thick slices and place on a parchment lined baking sheet.
    • Brush olive oil on both sides of rounds and sprinkle with salt, pepper, and dried oregano.
    • Bake rounds for 30-40 minutes, flipping them halfway, until they are golden in color.
    • When rounds have cooled, place on a serving platter and serve with hummus, tabouleh, olives, feta, radishes, crackers, etc.

    Recipe Provided by INFRA

  • Spicy Mango Beverage

    Spicy Mango Beverage

    Spicy Mango Beverage

    Is it a smoothie? Is it a mocktail? The only thing we care about is that it’s delicious! This spicy mango drink is the perfect blend (pun intended!) of sweet, spicy, and savory. Don’t skip the salted rim! 

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    Spicy Mango Beverage

    Servings 4

    Ingredients

    • 2 large ripe mangoes
    • ½ cup lime juice
    • 16 oz ginger beer
    • ¼ cup flake sea salt plain or smoked
    • ¼ tsp cayenne pepper

    Instructions

    • To make the mango puree, peel ripe mango and remove pit. Place fruit in a blender and bend on high until smooth. This makes enough puree for approximately four beverages.
    • To assemble, combine salt and cayenne pepper on a small plate. Dip the rim of four glasses in water then into the salt mixture.
    • Combine 1/3 cup mango puree, and 2 tablespoons lime juice in each prepared glass. Add ice and top off with ginger beer. Garnish with mint, lemon balm, or a jalapeño slice and serve.

    Recipe Provided by INFRA

  • Smoked Salmon and White Bean Spread

    Smoked Salmon and White Bean Spread

    Smoked Salmon and White Bean Spread

    A creamy base of white beans plus a hit of freshness from herbs gives you a balanced and exciting spread for your next get together or when you’re craving snacks for dinner.

    Bright herbs and capers, creamy white beans, and smoked fish are perfectly balanced and an unexpected combination. The recipe is gluten-free, so if you’re looking to keep the meal that way, you can use seed crackers, veggies, corn chips, or gluten-free bread and crackers. It’s still high time for grilling, so toss some bread on the grill.

    We call for smoked salmon here, as it’s a highly approachable and familiar ingredient. Feel free to experiment: trout would be another classic to substitute or go wild with smoked mackerel or smoked mussels. Flaking smoked fish on top of this spread is a great way to enjoy the savory richness of seafood without needing to purchase a large quantity to satisfy the crowd. If you’re looking to cut down, either on your costs or your animal protein consumption, consider this a great blueprint!

    The final thing we’ll say about this recipe is that it just might be your next pantry staple dish. Canned seafood and canned or dried beans are items you can keep stocked in your pantry. The addition of a few fresh herbs, picked up at the store or snipped from a windowsill herb garden, means you can whip it up on the fly year-round and for any occasion.

    Smoked Salmon and White Bean Spread

    A creamy base of white beans plus a hit of freshness from herbs gives you a balanced and exciting spread for your next get together or when you're craving snacks for dinner.
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    Ingredients Method

    Ingredients
      

    • 1 15 ounce can white beans drained and rinsed
    • 4 tbsp olive oil divided
    • 2 tbsp lemon juice
    • 2 large garlic cloves minced
    • 1/2 tsp sea salt
    • 1/2 tsp coarse ground black pepper
    • 6 ounces smoked trout or smoked salmon flaked
    • 2 tbsp chopped chives
    • 2 tbsp fresh oregano leaves or ¼ teaspoon dried oregano
    • 1 tbsp capers drained
    • Crackers or bread to serve

    Method
     

    1. In a food processor combine beans, olive oil, lemon juice, garlic, salt, and pepper.
    2. Run processor until mixture is smooth.
    3. Spread bean mixture onto a service plate creating swirls.
    4. Drizzle on remaining olive oil and top with flaked smoked fish, fresh herbs, and capers.
    5. Serve with crackers or sliced artisan bread.
    6. Enjoy!

    Recipe Courtesy of INFRA

  • Roasted Salmon and White Bean Salad

    Roasted Salmon and White Bean Salad

    Roasted Salmon and White Bean Salad

    If you’re looking for a healthy, gluten-free meal that’s easy to make and packed with flavor, this Roasted Salmon & White Bean Salad recipe is just what you need.

    Salmon is an excellent source of protein and omega-3 fatty acids, which are essential for maintaining good health. When paired with white beans, cherry tomatoes, and cucumber, this dish becomes a satisfying and nutritious meal that’s perfect for lunch or dinner.

    Not only is this Roasted Salmon & White Bean Salad recipe delicious, but it’s also a great option for anyone with celiac disease or gluten sensitivity. By using gluten-free ingredients and skipping the bread, this meal is completely gluten-free.

    So next time you’re looking for a healthy and satisfying gluten-free meal, give this Roasted Salmon & White Bean Salad recipe a try. It’s sure to become a favorite in your household!

    Roasted Salmon and White Bean Salad

    Looking for a delicious and healthy gluten-free meal? Try this Roasted Salmon & White Bean Salad recipe! Not only is it packed with protein and fiber, but it's also bursting with flavor. It's the perfect meal for lunch or dinner, and it's sure to leave you feeling satisfied and energized.
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    Total Time 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 pounds 2 pounds salmon fillet
    • 1/4 cup smoked paprika
    • 1 teaspoon sea salt
    • 1 teaspoon ground cumin
    • 1/4 cup olive oil
    • 2 cups pea shoots
    • 1 cup prepared tzatziki
    Salad:
    • 1/2 pint cherry tomatoes quartered
    • 2 Persian cucumbers diced
    • 1/2 cup crumbled feta
    • 1 15 ounce can cannellini beans drained and rinsed
    • 1/2 small red onion  julienned
    Dressing:
    • 1 tablespoon olive oil
    • 1 tablespoon tahini
    • 1 tablespoon lemon juice
    • 1 large garlic clove minced
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon sea salt

    Method
     

    1. Preheat oven to 350° F.
    2. Place salmon skin side down on a parchment-lined baking sheet.
    3. Combine paprika, salt, and cumin.
    4. Rub salmon with spice mix, drizzle on oil.
    5. Bake for 20 minutes or until the internal temperature reaches 145° F.
    6. Meanwhile, prepare the salad by tossing together tomatoes, cucumbers, feta, beans, and red onion in a serving bowl.
    7. Whisk together dressing ingredients until well blended then toss with salad.
    8. Adjust seasoning to taste.
    9. Place salmon on a platter and spoon dressed salad oversalmon.
    10. Garnish with pea shoots and serve with tzatziki sauce.

    Recipe Courtesy of INFRA

  • Reishi Cappuccino Smoothie

    Reishi Cappuccino Smoothie

    Reishi Cappuccino Smoothie

    Reishi Mushroom Smoothie: A Nutrient-Packed Way to Start Your Day
    If you’re looking for a healthy breakfast option that will boost your immune system, improve your focus, and give you sustained energy throughout the day, look no further than the reishi mushroom smoothie. This delicious and nutritious smoothie is packed with powerful ingredients like reishi mushrooms, dates, and cacao that offer numerous health benefits.


    Reishi mushrooms, also known as Lingzhi mushrooms, are one of the most popular medicinal mushrooms in the world. They have been used in traditional Chinese medicine for thousands of years to boost immunity, improve energy levels, and promote longevity. Reishi mushrooms contain polysaccharides, triterpenes, and other bioactive compounds that have been shown to have anti-inflammatory, anti-cancer, and antioxidant properties.


    In addition to reishi mushrooms, this smoothie contains dates, a natural sweetener that is a great alternative to refined sugar. Dates are high in fiber, potassium, and antioxidants, and they have a low glycemic index, which means they won’t cause a sudden spike in blood sugar levels. Dates also contain essential minerals such as iron, calcium, and magnesium, which are essential for maintaining healthy bones and muscles.


    Cacao is another superfood that adds flavor and nutrition to this smoothie. Cacao is the raw form of chocolate and is a great source of antioxidants, magnesium, iron, and fiber. It also contains theobromine, a natural stimulant that can improve mental focus and enhance mood. However, it’s important to note that cacao is not the same as commercial chocolate, which often contains added sugar and other ingredients that can negate its health benefits.


    This Reishi Cappuccino Smoothie is an excellent way to start your day with a boost of nutrients and health benefits. Reishi mushrooms, dates, and cacao are all powerful superfoods that can support your overall health and wellness. So, try this recipe today and enjoy the delicious and nutritious benefits!

    Reishi Cappuccino Smoothie

    This earthy and creamy concoction is not only delicious but also packed with amazing health benefits. Reishi mushrooms are known for their immune-boosting properties and are a great addition to any healthy lifestyle. If you're a fan of functional beverages or looking for a new twist on your smoothie routine, give this recipe a try!
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    Total Time 5 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 frozen banana
    • 1 cup oat milk
    • 2 tablespoons almond butter
    • 4 deglet dates
    • 1 tablespoon cacao nibs or powder
    • 1 teaspoon reishi mushroom powder

    Method
     

    1. Place all ingredients in a blender and process until smooth. Adjust seasonings to taste and enjoy!

    Recipe Provided by INFRA

  • Taco Caesar Salad

    Taco Caesar Salad

    Taco Caesar Salad

    Full of protein and dressed with a creamy homemade Caesar dressing, this salad is quick and satisfying. Don’t skimp on all the extras! We love the textures and flavors that the toppings bring, from rich avocado to tangy pickled red onion and crunchy tortilla chips. Romaine lettuce holds up well to the warm beans and taco filling, but feel free to substitute your favorite hearty green. 

    Taco Caesar Salad

    Full of protein and dressed with a creamy homemade Caesar dressing, this salad is quick, satisfying, and worthy of #TacoTuesday or #MeatlessMonday!
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 3 4-ounce package taco seasoned plant-based crumbles
    • ½ cup cooked black beans drained and rinsed
    • ½ head romaine lettuce chopped
    • ½ cup pickled red onion drained
    • 1 avocado chopped
    • ½ cup cilantro leaves
    • ½ cup shaved parmesan
    • 3 ounces corn tortilla chips
    Dressing
    • ½ cup sour cream
    • 2 tablespoons buttermilk
    • 1 tablespoon lemon juice
    • 2 teaspoons minced garlic
    • ½ teaspoon coarse ground black pepper
    • ½ teaspoon dried oregano
    • ¼ teaspoon sea salt

    Method
     

    1. Cook taco crumbles based on the package instructions. Stir in black beans and heat until warmed through.
    2. Whisk together the dressing ingredients.
    3. Place warm crumbles and black beans as the base of the salad on plates. Arrange romaine, pickled onion, avocado, cilantro, and parmesan on top. Drizzle salads with dressing and top with broken tortilla chips.
    4. Enjoy!

    Recipe Provided by INFRA

  • Chai Spiced Chocolate Covered Dates

    Chai Spiced Chocolate Covered Dates

    Chai Spiced Chocolate Covered Dates

    These chai spiced chocolate covered dates are the perfect sweet treat! They’re so easy, and you can keep them in the fridge until you’re ready to eat them. If you can’t find a chai spiced chocolate bar, you can always mix a personalized batch of your own chai spices. You can use a scalable recipe to make as much or as little as you’d like and add it to all sorts of baked goods and desserts. We don’t recommend using the spice blend for actual chai tea, as you’d want to use whole spices for that application. Filling dates with almond butter, or the nut butter of your choice, adds a bit of protein and fat to make this a perfect little bite-sized snack. 

    Chai Spiced Chocolate Covered Dates

    These chai spiced chocolate covered dates are the perfect sweet treat! They’re so easy, and you can keep them in the fridge until you’re ready to eat them.
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    Servings: 24 dates
    Ingredients Method Notes

    Ingredients
      

    • 24 Medjool dates
    • ½ cup almond butter
    • 12 ounces chai spiced chocolate chopped
    • ½ teaspoon avocado oil

    Method
     

    1. Cut open each date halfway and remove pit.
    2. Place one teaspoon of nut butter inside the date to stuff and close.
    3. Place chocolate and oil in a small bowl and heat over gently simmering water, stirring frequently until melted.
    4. Dip dates in chocolate and coat using a fork. Transfer to a parchment-lined baking tray. Place dates in the freezer for 10 minutes to set the chocolate.
    5. Drizzle remaining chocolate over dates and store in refrigerator until serving.
    6. Enjoy!

    Notes

    Vegetarian, Gluten-Free
    If you can’t find a chai spiced chocolate bar, you can add a blend of spices to the chocolate in step 3. Start with:
    ½ teaspoon cinnamon
    ¼ teaspoon ground cardamom
    ¼ teaspoon ground ginger
    A pinch of ground cloves
    A pinch of ground nutmeg
    A pinch of ground allspice

    Recipe Provided by INFRA

  • Creamy Tom Yum Noodle Soup

    Creamy Tom Yum Noodle Soup

    Creamy Tom Yum Noodle Soup

    If you think of imperfectly rehydrated vegetables and a foam cup when you hear noodle cup, you’re not alone. This creamy Tom Yum noodle soup is way beyond that mediocre convenience food! With a few minutes and a bit of slicing, you’ve got a mix of fresh and sautéed veggies, crispy tofu, and a hearty meal ready to stave off any lingering chill of winter. No air fryer? You can always start the tofu in the pan and sauté the veggies once you’ve got some crispy edges. For a more hands off approach, you can also cook the tofu in a 400°F oven on a lined baking sheet. Either way, you’re just a few minutes away from creamy, rich, hot and sour soup!

    Creamy Tom Yum Noodle Soup

    Take a super easy ramen soup cup, add crispy tofu, sautéed veggies, and coconut cream. In no time, you’ve got a satisfying meal that will taste like it took much longer to make. Your secret is safe with us!
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    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 Lotus Foods Tom Yum Rice Ramen Noodle Soup
    • 4 ounces extra firm tofu cubed
    • Avocado oil spray
    • ½ baby bok choy sliced
    • ½ cup button mushrooms quartered
    • ¼ cup coconut cream
    • ¼ cup baby corn rinsed and drained
    • 1 green onion sliced
    • 2-3 pieces cilantro

    Method
     

    1. Prepare noodle soup according to directions on package.
    2. Spray tofu with avocado oil, add to the air fryer at 400° F until brown and crispy.
    3. Heat pan with avocado oil, add bok choy and mushrooms, and fry for two to three minutes.
    4. Pour cooked noodle soup into a bowl; stir in coconut cream.
    5. Top with cooked veggies, baby corn, green onions, and cilantro.
    6. Enjoy!

    Recipe Provided by INFRA

  • Emerald Lentil Salad

    Emerald Lentil Salad

    Emerald Lentil Salad

    This is what we call a spoon salad! Use a spoon to make sure you don’t miss a drop. We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd. Roasted pumpkin seeds add a salty crunch. Creamy avocado keeps you satisfied. Thinly sliced broccoli is perfect raw, but if you have leftover roasted broccoli, you can use that instead. The bulk of this salad comes from the French green lentils. Unlike red lentils, these will keep their shape and ensure this hearty salad satisfies. 

    Emerald Lentil Salad

    This is what we call a spoon salad! We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¾ cup green or French lentils
    • 1 pound broccoli florets, thinly sliced
    • 1 Avocado, chopped
    • ⅓ cup roasted and salted pumpkin seeds
    • 4 tablespoons olive oil
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon Dijon mustard
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ½ cup micro greens

    Method
     

    1. Place lentils and five cups water in a medium saucepan and bring to a gentle simmer. Cook until lentils are just tender, approximately 35 minutes. Drain and set aside to cool. 
    2. In a medium mixing bowl, place cooled lentils, broccoli, avocado, and pumpkin seeds.
    3. Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve garnished with micro greens.
    4. Enjoy!

    Recipe Provided by INFRA

  • Potato Leek Soup

    Potato Leek Soup

    Potato Leek Soup

    With just a few ingredients, you can make this luxurious, creamy soup. Perfect for days that don’t quite feel like spring, take storage potatoes, spring leeks, and the best vegetable stock you can find, whether it’s homemade or boxed. Adding a hefty pour of cream brings decadence that will satisfy you even if you’d rather soup season were behind you. An immersion blender makes quick work of creating the smooth texture, but don’t be afraid to leave the soup chunky or use a countertop blender if that’s what you’ve got. Crusty bread makes this soup a meal! 

    Potato Leek Soup

    With just a few ingredients, you can make this luxurious, creamy soup. Perfect for days that don’t quite feel like spring.
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    Servings: 6 people
    Ingredients Method

    Ingredients
      

    • 6 cups russet potatoes, peeled and chopped
    • 6 cups leeks, chopped, white and light green parts only
    • 3 quarts vegetable stock
    • 2 cups cream
    • 4 teaspoons sea salt

    Method
     

    1. Place potatoes, leeks, and stock in a large stockpot and bring to a gentle simmer. Cook until potatoes are tender, stirring occasionally.
    2. Using an immersion blender, blend soup until smooth.
    3. Turn off heat and add cream and salt.
    4. Serve with crusty bread.
    5. Enjoy!

    Recipe Provided by INFRA